richard Cauliflowers are very much in at the moment. Plus, like snow flakes, crystals, mountain ranges, lightning, river networks, pulmonary vessels and broccoli, they are a fine example of fractal geometry in nature. So when you’re cooking this remember to keep in mind D = Log N(L) divided by the log of 1 over L. Enjoy.
Preparation time: 15 minutes
Cooking time: 30 minutes
Skill level: Easy
Serves: 2-4
Ingredients
For the soup
- 1 cauliflower – roughly chopped
- vegetable stock – 1 litre
- grated nutmeg – generous pinch
- ground coriander – generous pinch
- double cream – 200 ml
- s & p
For the sauce
- 3 red peppers – deseeded and chopped
- 1-2 red chillies – deseeded and finely chopped
- ginger – 50g – peeled and grated
- olive oil – 2 tbsp
- s & p
Pour the stock into a large saucepan and bring to the boil. Add the nutmeg, coriander and cauliflower and simmer for 20 minutes.
Liquidise to a smooth purée, stir in the cream and season to taste.
Meanwhile heat the oil in a saucepan, add the peppers, chilli and ginger, season and cook over a low heat for 20 minutes.
Blend to a smooth paste.
Reheat the soup, swirl in the pepper sauce and enjoy.
Verdict: Possibly one of the nicest soups I’ve ever tasted. The cauliflower element is smooth, creamy and luxurious, and the sauce is hot and spicy. They go together perfectly. An ideal show off soup if you have somebody to impress.
Drink: A midweek bottle of red and a cheeky sloe gin night cap.
Entertainment: ‘The Machinist’ on DVD. A mighty fine film with a great performance from a cadaverous Christian Bale. How do you wake up from a nightmare, when you’re not asleep? Good question.
